Author Archives: DK

Havarti, fresh basil, Ikea veggie meatballs, and thick marinara magma on a camp-stove-toasted baguette.

From: Michael Selep
Location: Mount St. Helens Nat’l Volcanic Monument
About the sandwich:
The Mount St. Meatball is an explosive combo of Havarti, fresh basil, Ikea veggie meatballs, and thick marinara magma on a camp-stove-toasted baguette.  We prepped the ingredients of the overstuffed hoagie in camp and took it up to the peak of Mount Margaret for the most satisfying backcountry lunch we’ve ever had.

Mature cheddar, red pepper, spinach and dijon mustard on fresh white bread.

From: Charlie Beard
Location: Mt Marcy, Adirondacks, NY
About the sandwich:
A well deserved morsel, hastily consumed after a half-hour hell-for-leather bushwhack into the depths of Panther Gorge, Adirondacks, NY: Mature cheddar, red pepper, spinach and dijon mustard on fresh white bread. The backdrop is the Agartha Wall, upon which we enjoyed (endured?) a windy, cold climb that afternoon.

Smoked salmon, cucumber, mango and cream cheese all on a ciabatta bun.

From: Joel
Location: Panorama Ridge Summit – Garibaldi Provincial Park
About the sandwich:
The “Smoked Salmango” sandwich was inspired by a few sources. Firstly, a friend provided sandwich at Wedgemount lake composed of smoked salmon, and cucumber on a ciabatta bun. Next, the Philadelphia roll which is common to many sushi restaurants made with smoked salmon, cucumber, and cream cheese. Finally, a special order sushi roll which added mango on top of a Philadelphia roll to complete the inspiration. All three sources were combined into one of the most delicious sandwiches of all time.

The “Smoked Salmango” is made with smoked salmon, cucumber, mango and cream cheese all on a ciabatta bun. The ingredients form a beautiful rainbow with each color hinting at a unique explosion of flavors. The mango, cream cheese, cucumber and smoked salmon all provide an incredible range of taste, moisture, and texture with no single ingredient overpowering another.

Eating this sandwich on the summit of Black Tusk, or Panorama Ridge in Garibaldi Provincial Park in British Columbia was a long time mission of mine which was repeatedly hindered by variable weather conditions. Upon reaching the final summit, the first bite, along with the view, is indescribable.

Roast beef on rye, with lettuce and tomato, cucumber and jalapenos.

From: John Kingsbury
Location: Ptarmigan Ridge, WA
About the sandwich:
We had long since left the earth for the fog at 6400 ft.   With few sweeping views, amidst the streams of clouds, we found one of the few grassy slopes above 9 goat lake and settled in for lunch.  Roast beef on rye, with lettuce and tomato, cucumber and jalapenos.  No mayo or mustard.  I like my bread dry -like my humor.

Edam cheese on top of Italian Salami in two fluffy slices of wheat bread.

From: Bastian
Location: Volcano Misti, Peru, 5,822 metres (19,101 ft)
About the sandwich:
Edam cheese on top of Italian Salami in two fluffy slices of wheat bread. Simple choice. But nevertheless one of the most delicious sandwiches I ever had – at nearly 6000m of altitude.
To the old Incas, the eruptions of the volcano Misti was a sign of anger of the gods. To please them, the Incas made sacrifices like food and animals (Alpacas) – did’t work. The local people (which were conquered by the Incas), recommended to sacrifice young maiden girls (several mummies were found near the crater – conserved by the cold). However – didn’t work. The volcano remains active till today, which was quite a view. To the right of the cross, you can see the Chachani Volcano which is even higher (6,075 m or 19,931 ft).
It took us two days to reach the summit. That’s why the sandwich is somewhat rudimentary – no cooling. Starting in shorts from the ever-sun-shining-city of Arequipa (Peru), we needed 5 layers of clothes to withstand the cold and the wind on the Mountain.
It was hell of an hike to get up there. But it was worth every bite.

Everything bagel with a succulent blend of smoked Ham, avocado, alfafa sprouts, roma tomato’s, & goats cheese.

From: Janaya
Location: Vantage Peak looking at Joffre & Matier, BC, Canada
About the sandwich:
It’s on an everything bagel with a succulent blend of smoked Ham, avocado, alfafa sprouts, roma tomato’s, & more goats cheese then you would think made at the top with a cold Gypsy Tears & Dale’s Pale Ale.

Cheese, salami, butter, capia pepper.

From: Misi
Location: Ostrva Peak, Tatras Mountains, Slovakia
About the sandwich:
Cheese, salami, butter, capia pepper and some sleepiness toasted on an early morning.

Wholewheat bread with spinach, sun dried tomatoes, hard egg, honey mustard, sprouts, avocado and bits of crisps.

From: Alexis Rendon
Location: Quilotoa, Ecuador

About the sandwich:
Quilotoa is a water-filled caldera in a volcano in Ecuador that lies at around 3,400 m above sea level. Legend has it that gods used to fight for control of the mountain, destroying everything around it, and ultimately leaving the volcano in its present form. Little did I know the real battle would be in my taste buds!

Fresh brie, fresh tomato, fresh baguette.

From: Kim Ashley
Location: French Pyrenees, Lac Vert, Vallee de Lys
About the sandwich:
We were conflicted about this sandwich. The Deliberate Nomad sandwich typically also includes avocado. After walking over 9 kilometers and 360 flights of stairs up (according to FitBit), we were agast to discover our avocado was *not* fresh, and therefore didn’t qualify for the sandwich. In a fit of pique, the chef angrily hurled the avocado across the alpine meadow, causing an upending. Our dog (Painau), who was attached to me, lunged for the delicious (to him) morsel, tumping my off my soft grass tuffet and sending me tumbling tip over tail. Luckily I avoided the snow-fed water and lived to eat this delicious fresh brie (purchased from the Samatan farmers market on Monday), fresh tomato (also from Samatan market), and fresh baguette (baked that morning by a kind, sturdy woman in Luchon). The sandwich is best made “in situ”, with pocket knife and cutting board of any convenient rock (or dirt, if necessary). Cut, assemble, and eat the best sandwich you’ve ever had, based on the fact that you’re already exhausted, overheated, and famished!!

Veggies, hummus, cheese, spinach on multi grain bread.

From: Simon
Location: Mt. Sutton summit
About the sandwich:
This sandwich is absolutely everything a hiker need to withstand a day in the Appalachian. A multi grain fresh bread is used as support for the veggie paté. The fresh cheese adds more protein to the mix. Humus gives the moisture and the crispy spinach leaves complete the top level of this club sandwich. The view was so great this day! Eating this sandwich on this summit made this moment unforgettable!

Ham, cheese, baguette.

From: Cheryl

Location: Les Trois Vallees, France

About the Sandwich: Quite possibly the most delicious ham and cheese on a crusty baguette ever, perhaps due to its simplicity, or because it was assembled from ingredients pilfered from the inclusive Euro breakfast at the hotel before first chair. If you are stealth (and remember to pack zip locks in your ski bag), you won’t lose any ski time by having to stop.

Ham n’ Cheese, mayo, Kaiser bun.

From: John B.
Location: Rogers Pass, BC
About the sandwich:
A simple, hearty creation from the Southside Market in Revelstoke, enjoyed early season in Rogers Pass while viewing Mount MacDonald and pondering summits not yet conquered.  Really hit the spot.  Maybe had a bit too much mayo.

Extra Peanut butter and cherry preserves on whole wheat bread.

From: Jenn Grover
Location: Yankee Boy Basin, Ouray, Colorado
About the sandwich:
Extra Peanut butter and cherry preserves on whole wheat bread in the Yankee Boy Basin in Ouray, Colorado. I was starved and I couldn’t think of a better place to eat my lunch. IU might be the slowest I ever ate a PB&J sandwich as I thought, “This might be the most beautiful place I ever eat a PB&J sandwich…or any lunch, for that matter.”